Millionaire Fudge {Granny's Recipe Revisited} (2024)

FAQs

Why did my fudge turn out like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Wondering why my fudge is like caramel is all about correct temperatures and textures. If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Simply scrape the fudge back into a saucepan and add 1.5 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals.

Too cooked

The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted.

If fudge is stirred while it's still hot, fewer crystals form, and they grow larger as the syrup cools, resulting in a coarse, grainy candy.

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

How do you make fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

Though wax paper may seem to offer an equally tempting substitution, the surface isn't an ideal pairing for your warmed sugary mixture. If you're looking to reach for one paper for all your fudge-making needs, parchment is the fast and easy answer. Pick up another package the next time you're at the store.

It's actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom. Sugar bloom happens when moisture comes in contact with the chocolate - it dissolves the sugar crystals on the chocolate's surface, leaving a white, powdery look.

4. Cool Correctly. When your fudge reaches 236–238 degrees F/113–114 degrees C, it's done; you should remove the pan from the heat so it won't continue to cook. If your recipe calls for adding butter, you can place it on top of the fudge now so it can start melting, but do not stir.

Many people overcook fudge because of faulty or broken thermometers. Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture.

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.